Genzano infiorata – Photo © Claudio Vaccaro
The wine “Colli Lanuvini” has a straw-yellow color, a slightly spicy intense bouquet and a full proportioned bodied fragrance. It is a fresh and therefore very delightful wine. As the other wines of the Castelli Romani is perfect for lunchtime and therefore do not forget to drink this wine while eating the well-known “porchetta”, or with the lamb or the roasted game in Genzano.
The Colli Lanuvini production territory consists of that of Genzano and part of that of Lanuvio. These vineyards exposed to south-west are very sunny, and the temperature is mitigate from air currents coming from the sea and the lake.
The cultivation methods in Genzano were in the past very different from those of the other areas, as the reeds utilized to sustain the vines in rows, one year were put on one side of the plant and the following one on the other. The soil utilized to substitute that near the roots of the vines was named “dote”, an Italian word meaning “dowry”. The love of the producers for they vineyards was so strong that they utilized words related to human beings to describe the vines and for example the secondary branches of these plants were named “nepoti” , an Italian word meaning “nephews”.
In this area too there is the common tendency to transform the vineyards “a tendone” into that with the system “alla gouyot”, where there is a “castello”, i.e. a group of branches on one side about the stem is let to grow and to fruit, while the other on the other side will form a future stem. At present the vines have two “castelli”, i.e. on each side of the plant.
The particular cultivation of these vineyards enable them to be fresh and wet even during summer.
The vineyards in this area are very similar to the those in the other areas, but there is a stronger trend to introduce vines types to improve the production, such as the Chardonnay, because it increase the bouquet, already intense in this wine. The sale of the Colli Lanuvini wines was very strong in the past and gradually is reaching a wider market.
Courtesy of www.stradadeivinideicastelliromani.com
Pane Casareccio di Genzano (IGP)
The origins of this product are rooted in the peasant culture of its zone of production. The bread, which households used to make for themselves, is baked in wood-fired ovens known as soccie. Pane Casareccio di Genzano was already known and appreciated in the last century for its particular aroma and fragrance which last up to seven or eight days. It was not until the 1940s, however, that the bread become extremely popular in Rome to which it was brought from Genzano at night and sold fresh the next day by local grocers and bakeries. Pane Casareccio di Genzano is made from choice flour, natural yeast, mineral salt and water. The bread is shaped into either round loaves or long broad sticks. The area of production is the whole town district of Genzano in the province of Rome.
Recipes for Pane Casareccio di Genzano IGP
CANAPE AL PROSCIUTTO
CANAPE AL SALMONE
CANAPE ALLA VERZA E PROSCIUTTO DI PARMA
CANAPE ALLE OLIVE NERE E ACCIUGHE
CANAPE TARTUFATI AL FORMAGGIO
CAPPELLE DI FUNGHI CON ANIMELLE
CAPPONE CON LE NOCI
CERVELLA IN CARROZZA
CROSTINI CON PROSCIUTTO DI PARMA E INDIVIA BELGA
GNOCCHI DI PANE
MOZZARELLA IN CARROZZA
PANZANELLA or PAN MOLLE
PORTAFOGLI DI POLLO CON PROSCIUTTO DI SAN DANIELE
PROVATURA ALLA SALSA DI ACCIUGHE
SALSA DI NOCI
ZUPPA DI AGNELLO
ZUPPA DI VONGOLE